Author Archives: Kerry

Friday, March 26th, 2010

French in a Flash: Pistou-Crumbed Creamed Spinach

Get the whole story at Serious Eats. It amazes me how I’ve managed to become a tourist in my own hometown. As I prepare to fly back to New York after months abroad, I’ve found myself doing what any other … Continue reading …

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Categories: French in a Flash, Recipes, Series

Monday, March 22nd, 2010

The Secret Ingredient (Chamomile) Part II: Chamomile Pork Chops with Lemon

RECIPE: Chamomile Pork Chops with Lemon

Get the whole story at Serious Eats. I’ve had my nose in a book for the last week studying for a looming macroeconomics exam, and I finally found out something interesting. Do you know who said “There’s no such thing … Continue reading …

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Categories: Recipes, Series, The Secret Ingredient

Friday, March 19th, 2010

French in a Flash: Dijon Chicken

RECIPE: Dijon Chicken

Get the whole story at Serious Eats. There is a saying in our house: “Il n’y a que Maille qui m’aille.”(Loose translation: “Only Maille works for me!”) It’s a slogan of the venerable French mustard house Maille that my stepfather mutters at … Continue reading …

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Categories: 60 Minutes, Cheap, Eat, French in a Flash, Main Courses, Poultry, Recipes, Series

Monday, March 15th, 2010

The Secret Ingredient (Chamomile) Part I: Seared Sea Scallops with Chamomile Beurre Blanc

RECIPE: Seared Sea Scallops with Chamomile Beurre Blanc

Get the whole story at Serious Eats. This month’s secret ingredient—chamomile—is not so secret. I have it in my house every second of every day, and I’d bet you do too. But I began to wonder lately, sipping my late-night … Continue reading …

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Categories: Eat, Fish, Main Courses, Recipes, Series, The Secret Ingredient

Friday, March 12th, 2010

French in a Flash: Chèvre And Greens-Stuffed Shells in Béchamel

RECIPE: Chèvre and Greens Stuffed Shells in Bechamel

Get the whole story at Serious Eats. When I first started going to my all-girls school at seven years old, I was confronted with a lot of “new things”—new to me anyway. Uniforms that zipped up the back instead of … Continue reading …

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Categories: French in a Flash, Recipes, Series

Friday, March 5th, 2010

French in a Flash: Niçoise Chickpea Chips

RECIPE: Niçoise Chickpea Chips

I wrote in this week’s column that to me, Nice is France’s Venice, and if you’ve been to either, you’ll be able to imagine the food position of the other. A lonely traveler, upon entering either city, you immediately notice … Continue reading …

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Categories: 15 Minutes, Appetizers & Hors D’Oeuvres, Eat, For a Crowd, French in a Flash, Recipes, Series, Vegetarian

Sunday, February 28th, 2010

The Secret Ingredient (Pastis) Part III: Pastis and Mint Granita

RECIPE: Pastis and Mint Granita

Get the whole story at Serious Eats. I make granitas constantly. For one, you don’t need an ice cream maker, which I still don’t have. And two, the snowflake texture and melt-in-your-mouth sweet crystals are like a grown-up snow cone … Continue reading …

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Categories: Recipes, Series, The Secret Ingredient